Saucy Mama is all about easy, quick - yet delicious- meals. But that's not always the case when it comes to featuring our World Food Championships (WFC) dishes! They're still delicious (and probably the MOST delicious, because they are WFC dishes after all!), but they're a bit more time consuming, as our competitors squeeze every ounce of their personal foodie touch and know-how into these masterpieces. And that's what it takes to win.
Today we're featuring our Team Saucy Mama Bacon World Food Champion, Rebecka's, from At Home With Rebecka, structured dish from the 2018 WFC. She scored a 92.375 in the opening round, where all the competitors had to create their take on a Quiche Lorraine. Rebecka infused our Saucy Mama Champagne Honey Mustard, which we think gives it that perfect sweet and savory touch!
Check out Rebecka's blog and original post, and if you're feeling fancy on a weekend morning, whip up this Quiche Lorraine for a mouthwatering brunch!
Three Cheese Quiche Lorraine
Prep Time: 20 Min. | Cook Time: 36 Min. | Serves 4
For the pie dough:
¼ teaspoon sea salt
20 tablespoons cold butter
¼ cup bacon dust made from pre-packaged “real bacon” bites or cooked chopped bacon
½ cup saucy mama champagne honey mustard (to brush pie crust)
4 tablespoons white sesame seeds (1 ½ tablespoons per pie)
1 ½ tablespoons black sesame seeds (1/2 tablespoon per pie)
For the filling:
- 4 lb package thick sliced bacon (about 24 bacon slices), chopped ½ inch
thick, cooked and drained on paper towel
4 whole large eggs
4 egg yolks
3 cups heavy cream (1 cup kroger thick style, 2 cups land o lakes)
1 teaspoon salt
½ teaspoon white pepper
2 tablespoons Saucy Mama Champagne Honey Mustard
1 cup apple smoked cheddar cheese, grated
1 cup gruyère cheese, shredded
½ cup goats milk white cheddar, grated
1 teaspoon flour (to toss cheeses)
4 tablespoons ½ inch length snipped chives
For the bacon:
Preheat oven to 350 degrees.
Chop bacon into ½ inch pieces. Divide in half and cook in 2 large skillets unitl just browned. Don’t over cook. Drain on paper towel until ready to assemble pies.
Place ¼ cup pre-packaged “real bacon” bites into coffee grinder or food processor. Blend until fine dust (or use prepackaged bacon dust).
For the filling:
In a large mixing bowl whisk together, 4 whole large eggs, 4 egg yolks, 1 cup kroger brand heavy cream, 2 cups land o lakes heavy cream, (use 3 cups favorite brand heavy cream if kroeger is not avaible) 1 sea teaspoon salt, ½ teaspoon white pepper, 2 tablespoons Saucy Mama Champagne Honey Mustard.
In a large mixing bowl, combine 3 pre-grated cheeses together sprinkle 1 teaspoon flour over cheese. Toss to combine. This keeps cheese from sticking together and makes for easier spreading over crust.
For the crust:
In a small food processor or coffee mile, pulse ¼ cup cooked crumbled bacon unitl it remesbles fine sand.
In a large food processor combine, 3 cups flour, ¼ teaspoon salt, 20 tablespoon cold butter, 2 eggs, and ¼ cup bacon dust.
Pulse until dough just comes together. Dough will be crumbly.
Pour crust out onto a floured surface and gently press dough into a ball. Cut dough into thirds. Place one dough in the middle of each 8” fluted tart pans. Gently start pressing dough from middle to edges with fingers unitl ¼ inch thick.
Using a pastry brush, lighlty brush the 3 pie crusts with ½ cup saucy mama champagne honey mustard. (about ¼ cup each shell) be sure to brush all the way to the top fluted edges.
Sprinkle each pie evenly with sesame seeds, making sure to sprinkle all the way to the fluted edges.
Evenly distribute cooked crumbled bacon over the bottom of each pie shells.
Distribute mixed shredded cheeses evenly over pies.
Pour filling equally into pies, leaving about ¼ inch head space.
Sprinkle snipped chives evenly over top of each pie.
Bake for 28-36 minutes or until knife inserted into middle of pie comes out clean.
Assemble: cut one pie into 6 triangle slices. Arrange on plates and garnish with faned strawberry and mint sprigs.
optional: chives, chive blossoms, fresh strawberries sliced and faned out, mints springs, edible flowers
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